FEEDS: 2-3

WHAT YOU’LL NEED:

• 3/4-1 lb. pork tenderloin, fresh
• 1-2 T. olive oil
• 2 T. cilantro, fresh, chopped
• 2 T. coriander seeds, lightly toasted in a sauté pan and then crushed
• Pinch of salt and pepper

LET'S COOK

Begin by trimming any excess fat or silvery skin from the raw pork tenderloin. Place in a bowl and rub with the olive oil. Drop in the fresh chopped cilantro, the toasted and crushed coriander seeds and the pinch of salt and pepper. Smear the pork completely with the ingredients.

Place the pork in a glass-baking dish, wipe any remaining seasonings from the bowl and distribute on the tenderloin. Cover and refrigerate for at least 2 hours, overnight is best.

When it’s time to cook dinner, remove the pork from the refrigerator. Preheat an oven to 375 degrees. When the oven’s ready, unwrap the pork, pop into the oven and roast for about 25 minutes. Remove from the oven; allow to rest for 3-4 minutes, then slice and serve.

MORE IDEAS:

This pork tenderloin is excellent when served on a diminutive pool of Butternut Blast as a sauce.